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Running a successful restaurant
involves some crucial aspects beyond the obvious concerns of
location, type of cuisine, rent and utilities. What matters
most is your food, your staff and you, at the personal level. If
done the right way, your restaurant will thrive and stay on top.

Here are three critical factors that will propel your restaurant
to the next level above the competition:

1. A strong food identity.
Your food is your identity. You first must portray yourself in a
very definable way to your customers so
they can equate you as the "go to -- fill in the blank with your
cuisine." Failure to define yourself is a huge mistake when
trying to separate yourself from your competition. For example,
there are a bunch of Italian restaurants out there, which means
there has to be something about your food that makes it stand out
if you're offering Italian cuisine.

How can you make your food kick-ass?

Uniqueness. Get people's attention with
original dishes. If you can make traditional dishes just 10
percent better, you'll have an inspiring and stimulating
palette your customers will get excited about.

Go local. Get some local farm fresh
produce. Not only are you bringing in very fresh ingredients,
you are supporting the local economy. Customers will take
notice.

Don't be cheap. Spend the money on a chef. I
don't care if you obtain the best ingredients in the world,
without a seasoned, proven chef, you are doomed. Make the wise
investment and hire someone great

2. A stand-out staff.
You need to hire people who have a passion for the industry, a
sense of urgency when handling customers and a willingness to be
part of your team. The service experience is right up there with
food when it comes to the top two elements to a magnificent
dining experience. They need to be working in sync because if
they are not, you could end up with Yelp reviews that minimally
praise the food but ruthlessly criticize the service. Your
customers want to not only eat good food. They want to be treated
like royalty.

Create a process. Create employee manuals
containing your processes and procedures, and ensure they are
updated regularly. This gives your staff a way to succeed as a
unified team moving in the same direction. There is nothing
worse than attempting to manage a bunch of individuals trying
to do the same thing, each in their own way.

Train them well. Your staff has to know their
job. Ensure your staff gets thorough book training on
procedures along with on-the-job training complete with food
tasting and menu education. Basic training should also include
job shadowing a veteran staff member. Don’t stop there. Expose
the staff member to other job roles, which will allow for
position flexibility in case someone can't show up for work and
leaves you hanging.

Solicit their feedback. Stay communicating and
more importantly, don't stop listening. Give real-time feedback
and think of yourself as a coach to your team. You don't have
to portray yourself as almighty. Look beyond your ego and start
putting your people first.

3. A personality people love.
Restaurants don't fail, people fail. As the owner, you are the
"people." Whatever happens under your flag is your doing. That
could be hiring a manager who underperformed or dictating a menu
that was too long and complicated. The responsibility at the end
of the day rests on your shoulders.

How can you be kick-ass with yourself?

Self-reflect regularly. The toughest thing for
you to do is self-critique. It is not in our nature to tell
ourselves we are wrong. As a leader, it's okay to be vulnerable
and allow yourself to be exposed. That doesn't make you weak;
it actually makes you more authentic and respectable.

Ask for feedback. Ask your managers and staff
for honest feedback. Let it be known that honesty is the only
way for you to improve as a manager and leader. And don't
forget your staff extends further than just managers and
servers. You should be listening to your line cooks just as
much as your executive chef. Customer feedback is also very
important to the growth and development of your restaurant. Let
it be known that you want to know what customers think to make
their experience better.

Keep growing. You can always improve. What's
more, your staff has great ideas, so ask them. Your business
needs to keep growing to thrive and it's vitally important you
grow with it.